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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Rivista
Codice:
E085336
ISSN:
0168-1605
Dati Generali
Dati Generali
Pubblicazioni (84)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
A PCR-TGGE (temperature gradient gel electrophoresis technique to assess differentiation among enological Saccharomyces cerevisiae strains
Articolo
A five year surveillance report on PFGE types of Listeria monocytogenes isolated in Italy from food and food related environments.
Articolo
A rapid method for the identification and partial serotyping of Listeria monocytogenes in food by PCR and restriction enzyme analysis
Articolo
Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources
Articolo
Anisakis spp. larvae in different kinds of ready to eat products made of anchovies (Engraulis encrasicolus) sold in Italian supermarkets.
Articolo
Antibiotic resistance of Aeromonas spp. strains isolated from Sparus aurata reared in Italian mariculture farms
Articolo
Bacillus cereus, Bacillus thuringiensis and Bacillus mycoides differentiation using a PCR-RE technique
Articolo
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard
Articolo
Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity
Articolo
Biocontrol activity of an alkaline serine protease from Aureobasidium pullulans expressed in Pichia pastoris against four postharvest pathogens on apple
Articolo
Biofilm formation and genomic features of Listeria monocytogenes strains isolated from meat and dairy industries located in Piedmont (Italy)
Articolo
Bioprotection strategies in winemaking
Articolo
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase
Articolo
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
Articolo
Characterization of bacterial communities of donkey milk by high-throughput sequencing
Articolo
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?
Articolo
Cloning, characterization, expression and antifungal activity of an alkaline serine protease of Aureobasidium pullulans PL5 involved in the biological control of postharvest pathogens.
Articolo
Comparative proteomic analyses for elucidating metabolic changes during EPS production under different fermentation temperatures by Lactobacillus plantarum Q823
Articolo
Comparison of two AFLP methods and PFGE using strains of Listeria monocytogenes isolated from environmental and food samples obtained from Piedmont, Italy.
Articolo
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation
Articolo
Detection of virulence-associated genes and epidemic clone markers in Listeria monocytogenes isolates from PDO Gorgonzola cheese
Articolo
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR
Articolo
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods
Articolo
Development and evaluation of a PCR–microplate capturehybridization method for direct detection of verotoxigenicEscherichia coli strains in artificially contaminated food samples
Articolo
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese
Articolo
Diversity and persistence of Listeria monocytogenes within the Gorgonzola PDO production chain and comparison with clinical isolates from the same area
Articolo
Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages
Articolo
Efficacy of Bacillus subtilis and Bacillus amyloliquefaciens in the control of Aspergillus parasiticus growth and aflatoxins production on pistachio
Articolo
Elaborated regulation of griseofulvin biosynthesis in Penicillium griseofulvum and its role on conidiation and virulence
Articolo
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
Articolo
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods
Articolo
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
Articolo
FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis
Articolo
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation
Articolo
Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses
Articolo
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
Articolo
Light affects fumonisin production in strains of Fusarium fujikuroi, Fusarium proliferatum, and Fusarium verticillioides isolated from rice
Articolo
Listeria monocytogenes in Gorgonzola: subtypes, diversity and persistance over time
Articolo
Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy
Articolo
Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene
Articolo
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese
Articolo
Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology
Articolo
Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes
Articolo
Microbiological characterization of Gioddu, an Italian fermented milk
Articolo
Microbiome and -omics application in food industry
Articolo
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05
Articolo
Microflora of Feta cheese from four Greek manufacturers
Articolo
Mitochondrial DNA restriction enzyme analysis and evaluation ofthe enological characteristics of Saccharomyces cerevisiae strainsisolated from grapes of the wine-producing area of Collio (Italy)
Articolo
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa
Articolo
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy plant
Articolo
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches
Articolo
Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods
Articolo
Multiplex primer-extension assay for identification of six pathogenic vibrios
Articolo
New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review
Articolo
Next generation microbiological risk assessment meta-omics: The next need for integration
Articolo
Next generation microbiological risk assessment: opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment
Articolo
Optimization of conditions for profiling bacterial populations in food by culture-independent methods
Articolo
Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains
Articolo
Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes
Articolo
Postharvest application of a novel chitinase cloned from Metschnikowia fructicola and overexpressed in Pichia pastoris to control brown rot of peaches
Articolo
Potential uptake of Escherichia coli O157:H7 and Listeria monocytogenes from growth substrate into leaves of salad plants and basil grown in soil irrigated with contaminated water.
Articolo
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water
Articolo
Prevalence and quantification of STEC Escherichia coli along the lamb chain as determined by quantitative PCR
Articolo
Prevalence of Shiga toxin – producing Escherichia coli in food products of animal origin as determined by molecular methods
Articolo
Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider
Articolo
Responses to “Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345”
Articolo
SUSTAINABLE AGRICOLTURE FOR ENVIRONMENT PROTECTION. COOPERATION BETWEEN CHINA AND ITALY.
Articolo
Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids
Articolo
Sausage fermentation and starter cultures in the era of molecular biology methods
Articolo
Spoilage of blood sausages Morcilla de Burgos treated with high hydrostatic pressure. International Journal of Food Microbiology
Articolo
State of art and future perspectives of biological control of postharvest fruit diseases
Articolo
Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray
Articolo
Survey of Campylobacter jejuni in retail chicken meat products by application of a quantitative PCR protocol
Articolo
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production
Articolo
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese
Articolo
The challenges and perspectives of the selection of starter cultures for fermented cocoa beans
Articolo
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation
Articolo
The late blowing in cheese: a new molecular approach to study the microbial ecology of the alteration process
Articolo
Use of a culture-independent molecular method to study the ecology of Yersinia spp. in food
Articolo
Use of molecular tools to characterize Lactobacillus spp. isolatedfrom Greek traditional fermented sausages
Articolo
Visceral larvae as a predictive index of the overall level of fish batch infection in European anchovies (Engraulis encrasicolus): A rapid procedure for Food Business Operators to assess marketability
Articolo
Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains
Articolo
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin
Articolo
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation
Articolo
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